This is the best Venezuelan ponche crema recipe ever, mainly because it’s as thick and creamy as it gets. The best part, you won’t need to add either cornstarch. Neither ready-to-make flan powder. This Venezuelan eggnog is made of egg yolks, sweetened condensed milk, evaporated milk, and our delicious aged rum!
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You may think I’m early this year, sharing a Christmas recipe in the middle of September. But the truth is I’m late. I first shared this delicious Venezuelan ponche crema in Spanish during the 2016 Holiday season. But I must confess: I was so busy that I completely forgot about the English version. So, here I go.
It is not redundant to speak of a creamier ponche crema. In some recipes, the ponche doesn’t reach the necessary creamy consistency unless you add a thickener. This one I share today is the creamiest and thickest of all, and you’ll see why.
How to Make the Creamiest Ponche Crema
I was happy with this, my first ponche crema recipe, created from the memories of my palate. Everything went very well until 2016. That year, I learned how to make rompope, the Mexican equivalent of our Venezuelan ponche crema and the American eggnog.
The trick is to make a custard with egg yolks, sweetener (sweetened condensed milk), and evaporated milk. The answer to how to make a thick creamy ponche crema in record time, is an easy one. Beat the egg until they turn pale yellow. That’s all.
The result of this technique is unbeatable: the color is a bit more intense, and the drink is creamier. The ingredients are the same as in my original ponche crema recipe. The only thing I skipped was the addition of lemon peel.
How to Serve Venezuelan Ponche Crema
Along with the hallacas, our traditional chicken salad, and the pan de jamón, ponche crema is omnipresent in any Venezuelan Christmas celebration. This delicious drink can be enjoyed cold or with crushed ice, which is how I prefer; therefore, it is imperative to have a thick, creamy consistency).
Plus, a bottle of homemade ponche crema is a gift that anyone who receives it will genuinely appreciate. This is the drink of the holidays, and we enjoy it while making the hallacas, and when we decorate the Christmas tree and put the nacimiento: the Nativity scene with which we represent Bethlehem, where Jesus of Nazareth was born.
Tips for Making the Best Ponche Crema Ever
If you dare to make this delicious homemade ponche crema, keep the following in mind:
- To make this recipe, you will need an electric mixer; better if it is a standing one because for the egg yolks to reach the desired creamy texture, you must beat them for at least 10-12 minutes.
- Once the yolks have the right texture, add the sweetened condensed milk and continue beating until a homogeneous mixture is formed.
- Next, add the evaporated milk and beat some more.
- The cream of yolks and milk, along with a cinnamon stick, is then cooked over medium-low heat, better if it is in a heavy-bottomed steel pot.
- Once on the heat, stir constantly with a wooden spoon. When I say constantly, it’s literal: you can’t leave the pot unattended, or else you’ll risk the custard sticking to the bottom, or worse yet: the egg will cook too quickly, and curdles will be formed.
- Nor should you let the mixture boil to prevent the egg from curdling.
- The mixture is ready when little bubbles begin forming on the pot’s edge.
- If the egg were to curdle, do not worry. It is not the end of the world: you can strain the mixture and even liquefy it, and the matter will be resolved.
- Once the mixture is removed from the heat, the rum and vanilla extract are added. Otherwise, the alcohol would evaporate during cooking.
- I make my ponche crema with golden aged rum with Controlled Denomination of Origin Ron de Venezuela, but you can use the rum of your choice, including white rum.
- This recipe yields 1 liter of ponche crema, which I store, refrigerated in sterilized swing-top glass bottles. However, some readers from Venezuela have reported that they do not reach the liter when they prepare it. This makes me think that the size of the eggs probably influences it. So, my suggestion is If the eggs you are using are not extra large, use 6 to 7 yolks.
Traditional Venezuelan Ponche Crema Recipe
Now that I’ve mastered making this thick creamy ponche crema, I share my delicious recipe. I hope you like it as much as I do. Thanks for subscribing to my YouTube channel and visiting my Amazon shop.
Traditional Venezuelan Ponche Crema
- 5 egg yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cinnamon stick
- 1 cup aged rum
- 2 tsp. vanilla extract
- In a bowl and with the help of an electric mixer, beat the yolks until a pale yellow cream is formed, about 10-12 minutes.
- Add sweetened condensed milk and beat until a homogeneous mixture is formed about 1 more minute.
- Add evaporated milk and mix until incorporated.
- Bring the mixture of yolks and milk to a pot and turn the heat to medium-low. Cook, constantly stirring with a wooden spoon, for about 12-15 minutes. It is imperative not to leave the pot unattended at any time to prevent the punch from sticking or clumping.
- Remove from heat. Add the rum and vanilla extract, and stir. You can discard or not the cinnamon stick. Stir, and with the help of a funnel, transfer the punch to a sterilized bottle.
- Chill in the refrigerator for at least 2 hours before serving.
- Unlike other punches that have to be left to thicken for several days in the refrigerator, this one is so thick that you can drink it immediately.
- You can serve it on its own or with ice.
Did you make this recipe?Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
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